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Pumpkin Butter 2

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Member since 2006

Serves | Prep Time | Cook Time 180


1 29-oz can pumpkin puree
1-1/2 c firmly packed light brown sugar
1/2 c mild honey
juice of 1 lemon
1 tablespoon cider vinegar (don't skip this)
3/4 teaspoon apple/pumpkin pie spice (or equivalent)

Put everything in a slow cooker and stir until well mixed. (Some lumps in the sugar are okay).

Scrape down the sides with a spatula.

Cover and cook on HIGH for 2 hours, stirring occasionally.

Remove the lid and cook on HIGH for another 30-50 minutes to reach the desired thickness.

Turn off cooker and let cool to room temp in the crock.

Store, covered in refrigerator, for up to 6 weeks, or freeze up to 3 months.

Pairs Well With


This is a recipe from a friend on She shared it to cheer us up and I wanted to share the recipe with all of you because it is amazing. Thanks SarahT!

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